Can you have beans without ummm… side effects? Yes, it is possible! The key is in the proper soaking and rinsing of the beans prior to cooking.
These beans are the base of many recipes in Nourishing Traditions. I make these about once a year, make them into refried beans and also leave some whole, and freeze them in jars. The whole beans I use in minestrone soup, chicken tortilla soup or other vegetable soups. The refried beans we use on a weekly basis with tacos or as a side dish to enchiladas. The girls even use them for impromptu nachos when I don’t feel like cooking for a night. Easy and inexpensive!
When prepared correctly, beans do not have to contribute much to… ummm… flatulence. In fact, we don’t notice it at all when I soak pintos for 48 hours and follow the procedure below.
Say hello to beans again!!
Tips for making Basic Beans
- You can use this same process for different types of dried beans. I use pinto but you may prefer black beans.
- Do NOT salt or season the beans until they are soft. Salting the beans will cause them to stay hard and it’s difficult to get them soft after they’re seasoned.
- For larger beans, you can soak up to 48 hours. For best results change the warm water after one day. I do this with pintos and have a great result.
- Never use the soaking water, and always rinse your beans. Also removing the foam while cooking will reduce or even eliminate ‘side effects’.
Basic Pinto Beans
Rating: 3 forks (key) Hubby doesn’t prefer beans but the girls and I thrive on them
Page in NT: 496
- 2 cups black beans, kidney beans, pinto beans, white beans or black-eyed peas
- warm filtered water
- 1/2 teaspoon baking soda
- 4 cloves garlic, peeled and mashed (optional)
- sea salt and pepper
Cover beans with warm water. Stir in baking soda and leave in a warm place for 12-24 hours, depending on the size of the bean. Drain, rinse, place in a large pot and add water to cover beans. Bring to a boil and skim off foam. Reduce heat and add optional garlic. Simmer, covered, for 4-8 hours. Check occasionally and add more water as necessary. Season to taste after beans are soft.
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